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Extra Crisp Fried Chicken
1 large chicken, 4 lb., cut into pieces
1 cup all-purpose flour
1/2 cup whole wheat flour
1 Tbsp salt, or to taste
1/2 tsp cayenne pepper
1 tsp freshly grated nutmeg
1 tsp ground ginger
1/4 cup peanut oil
1 bunch parsley, rinsed and dried, for garnish
Rinse the chicken well and pat it thoroughly dry.
Sift the flours and the spices together into a small paper bag, so
they are well mixed. Drop the chicken, two or three pieces at a
time, into the bag, hold the bag closed, and shake it so the chicken
is thoroughly covered. Transfer the chicken to a wire cake rack
and let it sit, refrigerated, for 2 hours, so the flour will adhere.
Reserve the remaining flour mixture.
Heat the oil in a large skillet over medium-high heat. Dredge the
chicken once more in the flour mixture, shaking off the excess.
When the oil is hot but not smoking, and a drop of water sprinkled
into the pan sizzles, add the chicken, making sure you do not crowd
the pan. Cover, and cook until the chicken begins to turn brown,
about 8 minutes, reducing the heat slightly if necessary. Turn the
chicken, cover, and continue cooking until it is cooked through
and the juices from the thigh run clear when pricked with a fork,
an additional 10 minutes.
Arrange the chicken on a brown paper bag to drain, and leave it
for about 5 minutes. Then transfer the chicken to a warmed serving
platter, garnish with the parsley and serve immediately.
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Fried 19